Cinnamon and vanilla challah French toast

if you don't have challah, try this recipe with brioche, pannetone, or other egg bread, or with any thick-sliced country white bread. Serves 2-3; can be doubled.

3 eggs
1/4 tsp vanilla powder
1/4 tsp cinnamon
2 Tbsp milk, any type
2 Tbsp butter or margarine
6 slices challah, brioche, or other egg bread

Preheat a griddle or large nonstick frying pan to medium-low heat.

In a large bowl, whisk together the eggs, vanilla powder, cinnamon and milk, until smooth and slightly frothy.

Melt the butter on the griddle or in the frying pan.

Dunk each slice of bread into the egg mixture, making sure both sides are coated. Don't let the bread sit so long in the egg that it begins to fall apart, but do allow some of the egg mixture to soak into the bread. Place the bread slices on the griddle. Let cook 2-3 minutes on one side. When nicely browned, flip the slices and cook for an additional 1-2 minutes, until browned.

Serve hot, with additional butter and maple syrup.